JPH07110210B2 - Method for producing water-soluble eggshell membrane - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a water-soluble eggshell membrane. More particularly, it relates to a method for producing a water-soluble eggshell membrane, which comprises treating the eggshell membrane of a bird with one or more proteolytic enzymes and collecting the resulting water-soluble degradation product.

[Conventional technology]

INDUSTRIAL APPLICABILITY The present invention treats a film-shaped eggshell membrane covering the inner surface of eggshells of birds such as poultry with a proteolytic enzyme and collects a solubilized water-soluble eggshell membrane, which is applied to foods, cosmetics and pharmaceuticals. It is useful in some cases.

Conventionally, eggshell membranes have been known to have effects such as anti-inflammatory and promoting epithelial formation when applied to affected areas such as burns and abrasions. Is rarely used. Therefore, the utilization method mainly on water-soluble decomposition products of eggshell membranes is applied to skin cosmetics (Japanese Patent Publication No. 56-11682), hair-growth or downy hair cosmetics (Japanese Patent Publication No. 48-40944), foods and drinks or tastes. There are various proposals such as a product (Japanese Patent Publication No. 55-45176) and a freshness keeping agent (Japanese Patent Publication No. 1-281881), but they have not been actually applied. Further, for example, a method of obtaining a water-soluble egg shell membrane by hydrolyzing the egg shell membrane with an inorganic acid and an alkali (Patent Publication No. 54-23975), a decomposition treatment of the egg shell membrane in an alkaline hydrous organic solvent to obtain a water-soluble egg shell membrane Methods (Japanese Patent Laid-Open No. 1-275512) are known, but the water-soluble eggshell membranes obtained by these methods are colored in reddish brown and accompanied by an unbearable hydrogen sulfide-like odor and are not practical. Moreover, there is a problem that hydrogen sulfide is generated during the manufacturing process, which hinders the effective use of the eggshell membrane.

[Problems to be Solved by the Invention]

The present invention is intended to obtain the water-soluble eggshell membrane that is effective in utilizing the eggshell membrane, has no problem of generating hydrogen sulfide during the production process of the water-soluble decomposition product of the eggshell membrane, has less coloring, and has less off-flavor. The present invention provides a method for manufacturing the same.

[Means for Solving the Problems]

The present inventors have conducted intensive research for the purpose of developing a production method for obtaining a water-soluble egg shell membrane that does not generate hydrogen sulfide during production from an egg shell membrane of a bird and has a light yellow color and a small off-flavor. We have invented a method of making membranes water soluble by treating them with one or more proteolytic enzymes. That is, the present invention is to disperse the eggshell membrane in an aqueous solution, and after treating by adding one or more proteolytic enzymes,
It is a method for producing a water-soluble eggshell membrane in which the enzyme is inactivated, insoluble matters are removed, and the water-soluble eggshell membrane is transparently dissolved.

The eggshell membrane of the present invention is an eggshell membrane of a bird, and particularly particularly easily available poultry such as chicken, quail, duck, duck, egg white of eggs such as turkey, an egg shell membrane with an egg shell excluding the yolk, and Desirably, the eggshell is one from which the eggshell has been removed. It is possible to collect only the eggshell membranes manually, but since this is not an industrial method, the eggshell membranes with the eggshells excluding egg white and yolk can be used as a raw material by an egg breaking machine. The eggshell membranes with eggshells thus collected may be used as they are, may be further dried and crushed, and the eggshell membranes may be separated from the dried and crushed eggshell membranes with eggshells. It can also be used.

The proteolytic enzyme used in the present invention includes plant-derived proteolytic enzymes such as papain, phytin, and bromelain, pancreatin, rennin, trypsin, chymotrybucin,
Aspergillus o, a proteolytic enzyme of animal origin such as pepsin
ryzae, Aspergillus niger, Aspergillus melleus, Asperg
illus sojae, Aspergillus saitoi, Bacillus subtilis, B
acillus licheniformis, Bacillus thermoproteolyti, Rh
izopus niveus, Rhizopus genus, Streptomyces griseus,
Examples include proteases derived from microorganisms such as protease derived from Penicillium duponti. These proteolytic enzymes may be used alone or in combination of two or more.

The amount of the protease used in the present invention varies depending on its titer (unit), treatment temperature, treatment time, pH and the like, but it is usually used by adding 0.5 to 20% by weight to the eggshell membrane. When the amount of the protease is 0.5% by weight or less, the eggshell membrane is unlikely to be degraded, and the yield of the water-soluble degradation product of the eggshell obtained is low. When the amount of the protease is 20% by weight or more, the decomposition of the eggshell membrane occurs without any problem, but the yield of the water-soluble decomposition products of the eggshell membrane obtained is almost the same.
There is an economically expensive problem.

The treatment temperature with the proteolytic enzyme of the present invention is preferably in the temperature range of 25 to 65 ° C. When the treatment temperature is 25 ° C. or lower, there is a problem that the activity of the enzyme becomes low and it takes a long time to decompose the eggshell membrane. Further, at a treatment temperature of 65 ° C. or higher, the enzyme is inactivated so much that it is difficult to control the decomposition reaction of the eggshell membrane, and the resulting water-soluble decomposition product is colored.

The water-soluble degradation product obtained by treating the eggshell membrane of the present invention with a proteolytic enzyme is removed by denaturing and coagulating the proteolytic enzyme used by heating or the like. if needed,
An adsorbent such as activated carbon activated clay may be used for the purpose of deodorization and decolorization. The obtained water-soluble decomposition product can be commercialized in the form of an aqueous solution as it is, or can be powdered by a method such as spray drying or freeze-drying to be in the form of powder.

The eggshell membrane water-soluble degradation product by the proteolytic enzyme treatment of the present invention can be mixed into a cosmetic solution, cream, pack, lotion, toilet soap, etc. to obtain an excellent skin cosmetic,
It can be widely used for makeup cosmetics and hair cosmetics.

Further, the water-soluble decomposition product of the eggshell membrane of the present invention can be used in beverages because it is transparently dissolved in water. Furthermore, since it is decomposed by an enzyme and has a low molecular weight, it is hypoallergenic and can be provided to people with allergies in the form of food such as noodles, breads, confectionery, and luxury items. Further, it can be used as it is for livestock, poultry, farmed fish or the like or in combination with feed to accelerate the absorption of proteins to accelerate the growth.

[Action]

The proteolytic enzyme used in the production of the water-soluble degradation product of the eggshell membrane of the present invention is gently decomposed at a low temperature in the process of hydrolyzing the insoluble protein constituting the eggshell membrane into a low molecular weight water-soluble protein. Since the reaction is caused, side reactions such as generation of a coloring matter or an offensive odor do not occur during the reaction, and the obtained product is characterized by being less colored and producing no offensive odor such as sulfur hydrogen odor.

Furthermore, the water-soluble decomposition product of the eggshell membrane of the present invention retains the anti-inflammatory effect and the epithelial formation promoting action originally possessed by the eggshell membrane, and is considered to be useful for the prevention of Kojiwa, spots, freckles and the like.

Next, the present invention will be described with reference to examples, but the present invention is not limited to the scope of the examples.

〔Example〕

Example 1. 100 g of dried eggshell membranes were added to 1,000 ml of water and dispersed.
15 g of corolase (manufactured by Higuchi Shokai Co., Ltd.) was added to this aqueous dispersion of eggshell membrane, and the mixture was reacted at 50 ° C. for 20 hours while stirring. After the reaction, heat treatment was carried out at 95 ° C. for 30 minutes, and then insoluble matter was removed by passing to obtain a yellow transparent eggshell membrane decomposition product solution. To this decomposition product solution, 5 g of activated carbon was added,
Decolorization treatment was carried out at 30 ° C. for 30 minutes to obtain a pale yellow transparent liquid.
The solid content of this decomposition product solution was about 90 g.

During this manufacturing process and in this decomposition product solution, there was almost no hydrogen sulfide-like offensive odor. Further, when the solution of this decomposition product was applied to the skin, a moisturizing effect was recognized. Further, when the solution of this decomposition product was tasted, bitterness was slightly felt, and it was sufficiently usable as a beverage material.

Example 2 100 g of dried eggshell membranes were dispersed in 1,000 ml of water.
10 g of Sumiteam (manufactured by Shin Nippon Kagaku Kogyo Co., Ltd.) and 0.5 g of pancreatin (manufactured by Mikuni Chemical Co., Ltd.) were added to the aqueous dispersion of the eggshell membrane, and the mixture was reacted at 50 ° C. for 18 hours while stirring. After the reaction, heat treatment was carried out at 95 ° C. for 30 hours, and then insoluble matter was removed by passing to obtain a yellow transparent eggshell membrane decomposition product solution. 10 g of activated carbon was added to this decomposition product solution, and 5
Decolorization treatment was performed at 0 ° C. for 30 minutes to obtain a pale yellow transparent liquid. The solid content of this decomposition product solution was about 85 g.

During this manufacturing process and in this decomposition product solution, there was almost no hydrogen sulfide-like offensive odor. When this solution of decomposition products was applied, a moisturizing effect was recognized. Further, when the solution of this decomposition product was tasted, a slight bitterness was felt, but it was sufficiently usable as a beverage material.

Example 3 The same treatment as in Example 1 was carried out to obtain a water-soluble decomposition product of the eggshell membrane. This solution was concentrated to 600 ml with an evaporator and spray-dried to obtain about 50 g of a powder of the enzymatic decomposition product of the eggshell membrane.

1 g of the powder of the enzymatic decomposition product of the obtained eggshell membrane was added to 10 ml of water.
When it is dissolved in, it dissolves transparently and a pale yellow liquid is obtained,
Almost no strange odor was felt. When this solution was applied to the skin, a moisturizing effect was recognized. Further, when this solution was tasted, bitterness was slightly felt, but it was sufficiently usable as a beverage material.

Comparative Example 1. 100 g of dried eggshell membranes were added to 1,000 ml of 20% sulfuric acid solution and dispersed, and the mixture was reacted at 70 ° C. for 5 hours with stirring to obtain a brown liquid. After the reaction was completed, about 300 g of lime carbonate was added for neutralization, and the formed calcium sulfate was filtered to remove the insoluble matter, to obtain a brown transparent egg shell membrane dispersion product solution. 20 g of activated carbon was added to this decomposition product solution and decolorized at 50 ° C. for 30 minutes to obtain a brown transparent liquid. The solid content of this decomposition product solution was about 65 g.

During this manufacturing process and in this decomposition product solution, a hydrogen sulfide-like odor was generated.

When this decomposition product solution was applied to the skin, a moisturizing effect was recognized, but the smell of hydrogen sulfide was strong and unpleasant. Furthermore, when the solution of this decomposition product was sampled, it had a strong offensive odor and a bad taste, and was unsuitable as a beverage material.

Comparative Example 2. 100 g of dried eggshell membranes were added to 1,000 ml of 5% caustic soda solution and reacted at 70 ° C. for 1 hour while stirring to obtain a brown liquid. After the reaction was completed, the solution was neutralized to pH = 6.5 with a 5% hydrochloric acid solution, and insoluble materials were removed by passing to obtain a brown transparent egg shell membrane decomposition product solution. Activated carbon is added to this decomposition product solution.
20 g was added, and decolorization treatment was performed at 50 ° C. for 30 minutes to obtain a brown transparent liquid. The solids content of this decomposition product solution is approximately
It was 75 g.

During this manufacturing process, particularly in the 5% hydrochloric acid neutralization process, a hydrogen sulfide-like offensive odor was intensely generated. In addition, this decomposition product solution generated a hydrogen sulfide-like offensive odor.

When this decomposition product solution was applied to the skin, a moisturizing effect was recognized, but the smell of hydrogen sulfide was strong and unpleasant. Furthermore, when the solution of this decomposition product was sampled, it had a strong offensive odor and a bad taste, and was unsuitable as a beverage material.

Comparative Example 3. To 100 g of dried eggshell membrane, 2 L of an alkaline organic solvent prepared by mixing 1.2 L of 2N aqueous solution of caustic soda and 0.8 L of absolute ethanol was added, and decomposed at 40 ° C. for 5 hours while stirring.

Next, acetic acid was added to this decomposed solution to adjust its pH to 6.5, and then the decomposed solution was passed through a cloth filter to remove impurities.

Next, this solution was desalted and then freeze-dried to obtain 55 g of a soluble eggshell membrane powder.

Test Example 1. The product of the present invention obtained in Example 1 and the soluble eggshell membrane obtained in Comparative Example 3 were tested in powder form for color tone, odor, and taste by tasting with a 1% aqueous solution. The results are shown in Tables 1 and 2. The numerical value of the color tone in the table is the b value measured by a color difference meter manufactured by Nippon Electric Industry Co., Ltd. The larger the value of the b value, the stronger the yellow tint. Also, the odor and flavor are panelists 20.
It was shown by the sensory test result of the name.

As a result of the above, the product of the present invention was clearly superior to the solubilized eggshell membranes of the prior art.

〔The invention's effect〕

The proteolytic enzyme-treated water-soluble decomposition products of eggshell membranes of the present invention are pale yellow and have almost no odor, and are excellent as cosmetic materials and food materials.

INDUSTRIAL APPLICABILITY The present invention expands the utilization of eggshell membranes, enriches human life, and contributes to the development of the cosmetics and food industries.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁶ Identification code Internal reference number FI Technical indication location A61K 7/00 X (72) Inventor Nagataka Yamazaki 9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization Gaku Co., Ltd. Examiner Yuko Saeki (56) References JP-A 1-275512 (JP, A) JP-A 48-40944 (JP, A) JP-B 55-45176 (JP, B2) JP-B Sho-54 −23975 (JP, B2) Japanese Patent Publication Sho 56-11682 (JP, B2) Yasushi Sato “Science and Utilization of Eating Eggs” Kyosha Co., Ltd. 44, 48-49

Claims (1)

[Claims] 1. A method for producing a water-soluble eggshell membrane having a good taste, which comprises treating an eggshell membrane of a bird with one or more proteolytic enzymes.